Stovetop ham bradley is the kind of humble supper that grew out of necessity and good sense, the sort of pot meal Midwestern cooks have long relied on when a little meat had to go a long way. With just a handful of pantry staples and a ham hock or leftover ham, you can build a hearty, warming meal that tastes even better after sitting awhile on the stove. It is simple food, honest and filling, and that is often what brings folks back for a second bowl.
This dish is mighty good with warm cornbread, buttered crackers, or a pan of plain biscuits for soaking up that rich broth. If you want to round the meal out a bit more, serve it with a crisp cabbage slaw, sliced onions, or a plate of cooked greens. A jar of pickles on the table fits right in too, especially when you want a little sharp bite beside the smoky ham.
Stovetop 5-Ingredient Ham Bradley
Servings: 6 to 8
Ingredients
1 meaty ham hock or 2 cups cooked ham, diced
4 medium potatoes, peeled and cut into chunks
1 medium onion, chopped
1 cup dried lima beans, rinsed
6 cups water
Directions
1. Place the ham hock, dried lima beans, and water in a large heavy pot. Bring to a gentle boil over medium-high heat, then lower the heat and simmer for 1 hour, partly covered, until the beans begin to soften and the broth takes on the smoky flavor of the ham.
2. Remove the ham hock to a plate. Add the chopped onion and potatoes to the pot, then continue simmering for 20 to 25 minutes, or until the potatoes and beans are tender.
3. When the ham hock is cool enough to handle, pull the meat from the bone, discard any skin or gristle, and chop the meat into bite-size pieces.
4. Return the chopped ham to the pot and simmer 10 minutes more, stirring gently so the potatoes stay chunky while the broth thickens a bit. Taste and add a splash of water if you like a looser broth.
5. Ladle into bowls and serve hot with cornbread, crackers, or biscuits on the side.
Variations & Tips
Use leftover holiday ham: If you already have cooked ham in the refrigerator, you can skip the ham hock and stir in 2 cups diced ham after the beans are nearly tender. In that case, use a spoonful of bacon drippings or a small pat of butter in the pot at the start if you want a little more richness.
Make it thriftier: This recipe was made to stretch. Add an extra potato and another cup or two of water if you need to feed more mouths, and let it simmer a few minutes longer so the broth keeps its body.
Soak for quicker cooking: If you soak the lima beans overnight, they will cook faster and more evenly on the stovetop. Drain them before adding fresh water to the pot.
Season carefully: Ham can be plenty salty on its own, so wait until the very end before deciding whether the pot needs any salt. A little black pepper is fine if your family likes it, but the old-fashioned version often kept things plain and simple.
Best the next morning: Like many bean-and-potato suppers, ham bradley is awfully good the next day. The broth thickens overnight, and a reheated bowl for breakfast or dinner tastes even heartier.